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Vol-au-Vents with Beets and Herring

Vol-au-Vents with Beets and Herring

These puff pastry bites have an unexpectedly light and delicate filling — they're perfectly sized for one bite, meaning they fit almost entirely in your mouth. They make a great option for a buffet spread, though you can make them larger if you prefer. The pastry shells can be filled with all kinds of fillings — liver pâté, sweetened cream cheese, or even pastry cream for a sweet version. This recipe made 30 pieces for me.

Ingredients:

  • 500 g unleavened puff pastry
  • 300 g cooked beets
  • 2-3 tbsp sour cream (or mayonnaise)
  • a few pieces of herring fillet
  • salt
Ingredients

How to cook vol-au-vents with beets and herring

Thaw the dough — no need to roll it out. Cut into 6x4 cm rectangles.

Thaw the dough — no need to

Use a knife to score a shallow border around the perimeter of each piece, keeping it slightly in from the edge.

Use a knife to score a shallow

Place on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C for 20–25 minutes.

Place on a baking sheet lined

Let the baked pastry shells cool completely.

Let the baked pastry shells

Use a knife to deepen the scored lines on each shell and remove the "lids" (you won't need them).

Use a knife to deepen the

Grate the beets on the finest grater setting.

Grate the beets on the finest

Add the sour cream (or mayonnaise), season lightly with salt, and mix well.

Add the sour cream (or

Carefully spoon about a teaspoon of the beet mixture into each pastry shell.

Carefully spoon about a

Top each one with a small piece of herring.

Top each one with a small piece

Done.

Vol-au-Vents with Beets and Herring
Author of the recipe: Elena Kam
Appetizers > Vol-au-vents

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